Friday, May 12, 2017

Perfect Chocolate Chip Cookies & Cookie Guide!

These cookies are ultra soft, thick, and have just the right amount of chocolate chips baked in to calm my cookie-loving-heart.

Is there anything better than a fresh batch of soft chocolate chip cookies?

I think not.

And these chocolate chip cookies will take your life to the next level.

Chocolate chip cookies are really the ultimate iconic dessert, and a household favorite around here.

I know nearly everyone has a go-to, no-fail chocolate chip recipe (but if you don't yet just keep reading because you're more than welcome to share mine:D), but this one is just too good not to share.

So what makes these cookies taste so great, you ask? Since, the ingredients aren't really all that unique-It's the process that does it.

Here are a few helpful tips I've learned for making perfect chocolate chip cookies:

1. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used: don't pack the flour into measuring cups simply level the flour off.

2. So, instead of relying solely on the oven to produce those delicious caramel and butterscotch notes, I start by browning half of the butter used in the dough.

3. Creaming the butter, sugar and eggs for a few minutes allows the dough to incorporate more air, making the cookies lighter and more tender.

4. Finally—and this is the most important step—I let the dough rest at least overnight before baking. This produces superior flavor and accelerates the browning and caramelization process when the cookies are finally baked.

Sound like a lot of work? Don't worry, it's all pretty easy (okay, the waiting a day part before baking is not that easy) but boy is it worth it!

PERFECT CHOCOLATE CHIP COOKIES

INGREDIENTS:

2 Eggs

3 cups Flour

1½ cup Brown Sugar

⅓ cup Sugar

1 cup Butter, (half browned, half at room temperature)

2 teaspoons Vanilla

1 teaspoon Baking Soda

1 teaspoon Baking Powder

½ teaspoon Salt

2 cups Chocolate Chips

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Melt half of your butter in a saucepan over medium heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty (about 3 minutes). Remove from heat and continue swirling the pan until the butter is a rich brown (15 seconds longer). Transfer to a bowl, and refrigerate for 20 minutes.

2. Using a mixer, beat in both the browned butter & room-temperature butter with the sugars until creamy. Add the vanilla and the eggs(one at a time); beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will turn stiff).